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Explain the following chemical changes that occur during food preparation/cooking: Enzymic browning - Leaving Cert Home Economics - Question 9 - 2021
Question 9
Explain the following chemical changes that occur during food preparation/cooking: Enzymic browning. Non-enzymic browning.
Worked Solution & Example Answer:Explain the following chemical changes that occur during food preparation/cooking: Enzymic browning - Leaving Cert Home Economics - Question 9 - 2021
Step 1
Enzymic browning.
Answer
Enzymic browning occurs when fruits or vegetables are cut or damaged, causing the release of an enzyme called oxidas. This enzyme reacts with oxygen in the air, leading to oxidation. As a result, the food changes color, often turning brown; a common example is the browning of apples when they are sliced and exposed to air.
Step 2
Non-enzymic browning.
Answer
Non-enzymic browning can be explained through several mechanisms:
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Maillard reaction: This reaction takes place when amino acids and carbohydrates react upon heating, resulting in a brown coloration and complex flavors in cooked foods.
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Caramelisation: This process occurs when sugar is heated, causing it to melt and change to a brown syrup or caramel, enhancing the flavor and color of various dishes.
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Dextrinisation: This refers to the browning of carbohydrate foods, such as bread or toast, which occurs as heat causes short chains of polysaccharides to form.